John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4303/Tomato-Chili_Soup
Tomato-Chili Soup
Yield: Makes 6-8 servings
Ingredients
| 4 |
lbs. |
tomatoes
|
|
|
| 2 |
tablespoons |
olive oil
|
|
|
| 1 |
|
onion, chopped
|
|
|
| 1/2-3/4 |
teaspoon |
dried red pepper flakes
|
|
|
| 2 |
|
large cloves garlic, chopped
|
|
|
| 2 |
teaspoons |
chili powder
|
|
|
| 1/2 |
teaspoon |
ground cumin
|
|
|
| 3 1/2 |
cups |
vegetable, beef or chicken stock
|
|
|
|
|
Salt and pepper to taste
|
|
|
| 2/3 |
cup |
cream
|
|
|
| 1 |
cup |
shredded Cheddar cheese
|
|
|
| 6-8 |
tablespoons |
sour cream
|
|
|
|
|
Corn chips
|
|
|
Directions:
Bring large pot of water to boil. Drop in tomatoes. Poach 20 seconds. Drain tomatoes under cold water. Peel off and discard skins. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside. Discard water.
Heat olive oil in soup pot. Add onion and red pepper; cook 2-3 minutes until softened. Add garlic and cook briefly. Add tomatoes, chili powder and cumin; cook 3-4 minutes to soften tomatoes slightly. Add stock, salt and pepper to taste. Simmer 40 minutes.
Puree soup in blender or food processor. Return soup to pan; stir in cream. Add salt and pepper to taste. Serve hot.
Please note that some ingredients and brands may not be available in every store.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4303/Tomato-Chili_Soup